Hey there, festive friends!
Are you in the mood for something sweet and special this holiday season? I’ve got just the treat for you!
Today, I’m sharing my delightful Christmas trifle recipe.
It’s layers of joy with creamy goodness, fruit, and, of course, some festive flair.
Perfect for impressing your guests or just enjoying with family!
Let’s dive into the holiday spirit together!
Ingredient Substitutions
Full-fat milk can be replaced with unsweetened almond milk or coconut milk for a dairy-free option. Use the same amount, but note that the custard may be slightly less rich. For the cake, a gluten-free mix or almond flour-based cake can be used to accommodate gluten sensitivities. Adjust baking time and liquid content as needed for these alternatives. Sherry can be substituted with non-alcoholic apple juice or white grape juice for an alcohol-free version. Use the same amount, but consider reducing sugar slightly as fruit juices are naturally sweeter. For a lower-sugar option, replace the white sugar with a natural sweetener like stevia or monk fruit extract, following package instructions for equivalent sweetness. These substitutions maintain the trifle’s festive flavor while catering to various dietary needs.
| Preparation Time | 30-45 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 45-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 40-50 g
- Fat: 250-270 g
- Carbohydrates: 300-350 g
Ingredients
- 4 cups full-fat milk
- 8 large egg yolks
- 1/2 cup white sugar
- 4 tablespoons cornstarch
- 1 1/2 teaspoons vanilla essence
- 1/2 cup butter, chopped
- 9×13 white or yellow cake, cooled
- 1/2 cup sherry
- 3 heaping tablespoons seedless raspberry jam or preserves
- 2 cups fresh sliced strawberries
- 1 cup fresh raspberries
- 1 tablespoon sherry
- 1 tablespoon granulated sugar
- 1 1/2 cups heavy cream
- 1 teaspoon icing sugar
Step 1: Prepare the Custard
Begin by heating the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises.
Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a large mixing bowl until light and smooth.
For convenience, you can use the bowl of your mixer as a stand, allowing you to whisk and pour simultaneously.
Carefully remove the hot milk from the stove, and while constantly whisking the egg yolk mixture, slowly dribble in the hot milk.
This gradual addition will temper the eggs, preventing them from curdling.
Once a sufficient amount of milk has been added, you can increase the pouring speed while continuing to whisk until all milk is incorporated.
Step 2: Thicken the Custard
Transfer the entire mixture back into the saucepan and heat over medium while whisking constantly.
Bring the mixture to a boil, then continue to whisk for about 1-2 minutes until thickened.
Make sure the mixture doesn’t stick to the pan bottom.
Remove from heat and add vanilla, whisking well.
Let the custard sit for 5 minutes, then whisk in the butter until smooth.
Pour the custard into a shallow bowl, covering the surface with plastic wrap to prevent a skin from forming, and refrigerate until chilled.
Step 3: Prepare the Cake
Cut a 13×9 cake horizontally.
Brush the cut sides of both cake halves with cream sherry and spread raspberry jam over the sherry-coated surface.
Cut the cake halves into small squares, approximately 1-2 inches in size.
Step 4: Macerate the Berries
In a medium bowl, combine strawberries, raspberries, sherry, and sugar.
Stir well to coat all the berries and allow them to macerate.
Keep refrigerated until you are ready to assemble the trifle.
Step 5: Prepare the Whipped Cream
In a large mixer bowl, combine heavy whipping cream with powdered sugar.
Beat on high speed for about 2 minutes until stiff peaks form.
Store in the refrigerator to keep chilled until it’s time to assemble the trifle.
Step 6: Assemble the Trifle
Place one-third of the cake cubes into the bottom of the trifle dish, turning them jam side up.
Add one-third of the fruit mixture, followed by one-third of the custard, and finally, top with one-third of the whipped cream.
Repeat these layers two more times.
Garnish the top of the trifle with fresh fruit.
Refrigerate until ready to serve, keeping the trifle chilled for best results.
